Menu by Chef Charlie George

1st Course – Snapping Turtle Stew

2nd Course – Harvest Salad

3rd Course – Roasted Quail with Pomegranate Sauce and Lemon Basil Quinoa

4th Course – Wild Boar Cassoulet

5th Course – Cider Braised Leg of Venison with Candied Carrots and Parsnips

6th Course – Bison Sirloin with Roasted Garlic Sauce with Pistachio Wild Mushroom Stuffing

7th Course – Apple Bread Pudding with Bourbon Caramel Sauce